Classic Madeira Cake
Origins and Name Despite what its name suggests, Madeira cake does not come from the island of Madeira (a Portuguese archipelago). The name actually refers […]
Articles by smitsa
How to Make Simple French Macarons
Macarons might seem extremely challenging because of their trickiness in achieving a certain defined texture. They are certainly not! This is a simple recipe from […]
Freshwater Fish Waterzooi (Gentse Viswaterzooi)
This is a classic Belgian Waterzooi recipe (specifically Gentse Waterzooi with freshwater fish) scaled for 2 people — creamy, delicate, and comforting. The key is […]
Mushroom Carbonara
Mushroom Carbonara (for 2 people) Time Preparation: 10 minutes Cooking: 20 minutes Total: 30 minutes Ingredients (Serves 2) 180 g spaghetti (or fettuccine, linguine, or […]
Swiss Chard & Bacon Lardon Pasta with Crème Fraîche, Pine Nuts & Lemon
A Recipe for Swiss Chard & Bacon Lardon Pasta with Crème Fraîche, Pine Nuts & Lemon Time Preparation: 10 minutes Cooking: 20 minutes Total: 30 […]
Bacillus circulans
Bacillus circulans is a species of bacteria belonging to the genus Bacillus. Classification: Kingdom: Bacteria Phylum: Firmicutes Class: Bacilli Order: Bacillales Family: Bacillaceae Genus: Bacillus […]
Salmon with Béarnaise Sauce
Here’s my version of a classic recipe for Salmon with Béarnaise Sauce — a rich, restaurant-quality dish that’s surprisingly achievable at home. Salmon with Béarnaise […]
Eating Europe: The Flavours of Brussels and the Table of Power
Brussels wakes early, but never hurriedly. The city’s mornings begin not with rush or noise, but with aroma — a waft of butter from unseen […]
Baked Cod with Ostendaise Sauce
Here’s a version of my classic baked cod with Ostendaise sauce recipe. Baked Cod with Ostendaise Sauce (serves 2) Ostendaise sauce is a rich, luxurious […]
Onglet à la Gueuze (Hanger Steak in Gueuze Beer)
Onglet à la Gueuze is a Belgian dish that combines flank steak (onglet) with Gueuze beer, a distinctive Belgian lambic beer known for its tangy, […]
Chicons Gratin (Belgian Endives au Jambon with Mornay Sauce)
Chicons Gratin is a classic Belgian dish featuring endives (chicons) wrapped in ham and baked in a rich Mornay sauce until golden and bubbly. It’s […]
Apple Fritters
These apple fritters are perfect for the fall. Warm, crisp with a delicious sugary, crispy and light batter that complements tart Granny Smith apples. Either […]
Belgian Onion Soup With Brown Beer (Belgique Soupe à l’oignon)
Belgian Onion Soup with Brown Beer is a hearty twist on the classic French onion soup, incorporating Belgium’s rich beer culture. Instead of the traditional […]
Steamed Bao Buns with Carrot & Butternut Squash Katsu Curry Filling
Steamed Bao Buns with Carrot & Butternut Squash Katsu Curry Filling Equipment Mixing bowls (2 large) Whisk Wooden spoon or silicone spatula Measuring cups and […]
Red Velvet Cake
Red Velvet cake is a USA inspired confection which is ideal at Halloween as it is on St. Valentine’s Day. It is bedecked with a […]
The Culinary Use of Sweetbread: Tradition, Technique, and Taste
The pancreas, more commonly known in culinary terms as sweetbread, occupies a special place in the world of classic gastronomy. Despite its unassuming name, sweetbread […]
Hong Shao Rou in He Ye Bao (Red-Braised Pork Belly Lotus Leaf Buns)
Hong Shao Rou in He Ye Bao (Red-Braised Pork Belly Lotus Leaf Buns) Equipment Sharp chef’s knife Cutting board Large pot or Dutch oven Small […]
Andhra Chicken Curry
Here’s a traditional Andhra-style spicy chicken curry recipe scaled for 2 people, with equipment, prep time, and cooking time clearly listed. Andhra Chicken Curry A […]
The Cuisine of Kerala
Kerala, often called “God’s Own Country,” is located on the southwestern coast of India, bounded by the Arabian Sea to the west and the Western […]
Steamed Bao Buns with Slow-Cooked Pork and Pickled Veggies
Here is a classic recipe for Steamed Bao Buns with Slow-Cooked Pork and Pickled Veggies. If you want to make just the basic bao buns […]